Cranberry Recipe

Prepare ingredients

Rinse the cranberries in a colander and pick out any stems or soft berries. Zest one orange, then juice it until you have 1/2 cup of orange juice. Measure sugar, water, and spices.

Cook cranberries

In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.

Add cranberries and flavor

Add the cranberries, 1/2 cup fresh orange juice, orange zest, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt to the syrup. Return to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until most cranberries have burst and the mixture thickens, 10–12 minutes. For a chunkier sauce simmer closer to 10 minutes; for smoother, cook up to 15 minutes and press with the back of a spoon.

Optional nuts

If using pecans, stir in 1/4 cup finely chopped pecans in the last 2 minutes of cooking to warm and soften them slightly.

Adjust balance

Taste and add up to 1 teaspoon lemon juice if the sauce needs brightness, or an extra tablespoon of sugar if it’s too tart. Remove from heat.

Cool and set

Let the sauce cool at room temperature for 30–45 minutes; it will thicken further as it cools. Transfer to a serving bowl or jar. Refrigerate uncovered until fully cooled, then cover and refrigerate for up to 10 days.

Before serving, give the sauce a gentle stir. Spoon into a serving bowl and garnish with fresh mint leaves. Use as a condiment for roasted poultry, spread for sandwiches, or topping for yogurt and desserts.